El Rey Antojitos Chiapanecos LLC

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products. Raw shrimp inside reach in cooler(40°F- cold holding)
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle.
• Insects, rodents, pests and animals
  • Basic: Outer openings not protected with self-closing doors.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Shrimp (48°F - Cold Holding); cooked beef (48°F - Cold Holding)
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Raw Shrimp (48°F - Cold Holding) cooked beef (48°F - Cold Holding)
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products. No probe thermometer on truck.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Cans of soda stored in floor underneath cashier's counter.
  • Basic: Food stored outside. Water stored out side on back side of truck.
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
• Sewage and wastewater disposal
  • Intermediate: Mobile food dispensing vehicle disposing liquid waste improperly. Hose leading from truck to storm drain on side of road. Employee removed hose from drain.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Water leaking from air conditioner into 3 compartment sink.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Handwashing sink is blocked by a reach in cooler.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 1 fly on truck.
  • Basic: Dead roaches on premises. 9 dead roaches on truck floor. 1 dead roach on 3 compartment sink.
  • High priority: Roach activity present as evidenced by live roaches found. 4 live roaches on truck floor. 1 live roach underneath 3 compartment sink.
  • Basic: Outer openings not protected with self-closing doors.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Truck door is open with roaches, flies on truck.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Standing water on floor underneath grill, behind refrigerator.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.